Sherry Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This sherry sauce is a quick and easy pan sauce that can go over so many different dishes, but is especially nice with crab cakes.
Course:
Sauces
Cuisine:
American
Keyword:
Sherry, Sauces, Pan sauce, Entertaining Recipes, Seafood Sauce
Servings: 4
Calories: 158 kcal
Ingredients
- 1 shallot minced
- ½ cup dry sherry
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper
- 1 tablespoon butter
- ½ teaspoon chopped fresh tarragon
Instructions
-
Melt the butter in a small saucepan over medium heat. Sauté the shallot until it just starts to brown. Pour in the sherry and scrape up any brown bits on the bottom of the pan. Simmer until the liquid has reduced by half. Add the heavy cream and Dijon mustard and continue to simmer until the sauce thickens. Season to taste with salt and freshly ground black pepper.
-
If you want a very smooth sauce, strain the sauce through a fine strainer before proceeding. Otherwise, just stir in the butter and tarragon and serve.
Nutrition Facts
Sherry Sauce
Amount Per Serving
Calories 158
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 48mg16%
Sodium 52mg2%
Potassium 64mg2%
Carbohydrates 2g1%
Vitamin A 525IU11%
Vitamin C 0.5mg1%
Calcium 25mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.